For seafood lovers and adventurous eaters planning a summer feast, Alaska offers some of the most delicious and prized crab varieties. This list covers the top Alaska crab types that are ideal to enjoy during the summer months, highlighting their unique flavors, textures, and culinary appeal. Whether you’re a seasoned crab connoisseur or a first-time buyer, this guide will help you discover the best crab options from Alaska’s pristine waters.
King Crab
King crab is perhaps the most famous Alaska crab, known for its large size and rich, sweet meat. Found primarily in the Bering Sea, the red king crab is the most sought after due to its tender, juicy legs which are perfect for steaming or grilling. Summer is a great time to enjoy fresh king crab legs, as the season runs from October to January but frozen stock is plentiful and often consumed in summer celebrations.
Snow Crab
Snow crab, or Chionoecetes opilio, is prized for its delicate, slightly sweet flavor and slender legs. It is abundant in Alaska’s waters during the summer, making it a popular choice for crab boils and seafood platters. Snow crab meat is less fibrous than king crab, making it easier to pick and ideal for crab cakes or salads.
Dungeness Crab
Dungeness crab is a West Coast favorite that thrives in Alaska’s coastal waters during the summer. It has a sweet, nutty flavor and a firm texture, making it versatile for steaming, boiling, or even grilling. This species is smaller than king crab but prized for its tender meat and is often harvested fresh in summer months.
Tanner Crab (Golden King Crab)
Tanner crab, also called golden king crab, is a lesser-known but delicious option from Alaska. It has a slightly sweeter and more delicate taste than red king crab, with a firm texture suited for boiling or steaming. Its summer availability makes it a great alternative for those wanting a unique crab experience without the premium price of king crab.
Blue King Crab
Blue king crab is rarer than the red king crab and known for its sweet, rich meat and slightly firmer texture. Found mainly in the Pribilof Islands and the Bering Sea, it is harvested in limited quantities, making it a prized delicacy during the summer. Blue king crab’s flavor is often described as more buttery, making it a luxurious choice for special occasions.
Spot Prawns (Technically Not Crabs, but a Summer Favorite)
Though not a crab, Alaska spot prawns are often grouped with summer shellfish delicacies and are worth mentioning. Available fresh in summer, these prawns have a sweet, succulent flavor and firm texture that complements crab dishes beautifully. They are excellent steamed or grilled and make a perfect pairing with crab legs for a seafood feast.
Red King Crab Claws
While king crab legs are popular, the claws offer an especially sweet and tender meat that many crab enthusiasts prize. Claws are easier to crack and have a slightly different flavor profile, often richer and more concentrated. During summer, many vendors offer claw meat separately, ideal for dipping or adding to gourmet dishes.
Soft-Shell Crab (Molted Crab)
Soft-shell crabs are king or Dungeness crabs that have recently molted and shed their hard exoskeleton, leaving a tender, edible shell. This seasonal delicacy is available in summer and prized for its crispy texture when fried or sautéed. Soft-shell crabs offer a unique way to enjoy crab meat whole, including the legs and body.
Alaska Horsehair Crab
The horsehair crab is a smaller species native to Alaska and prized in Asian cuisine for its sweet, delicate meat and roe. It has a hairy shell and is typically steamed or boiled. Though less known in the West, it is a summer specialty that offers a different flavor profile and texture worth trying.
Golden King Crab Clusters
Clusters refer to the crab legs and body sections still attached, making them easier to cook and serve. Golden king crab clusters are popular in summer for their sweet meat and convenience, often sold frozen but harvested fresh in Alaska’s summer fisheries. They’re perfect for large gatherings and allow diners to enjoy both leg and body meat.
How to Choose
When selecting Alaska crab for summer enjoyment, consider flavor, texture, and intended use. King crab is best for rich, luxurious meals, while snow crab suits lighter, more delicate dishes. Freshness is key—opt for live or freshly frozen crab with firm shells and no fishy odor. Also, consider whether you want whole crabs, legs, claws, or clusters depending on ease of preparation and presentation.
Frequently Asked Questions
Q: When is the best season to eat Alaska crab?
Most Alaska crab species are harvested in late fall through winter, but frozen stock is excellent for summer enjoyment. Some species, like Dungeness and Tanner crab, have summer availability.
Q: Is Alaska king crab better than snow crab?
They offer different experiences: king crab is meatier and richer, while snow crab is sweeter and more delicate. Choice depends on personal taste and recipe.
Q: How do I store Alaska crab at home?
Keep live crab in a cool, moist environment and cook within 24 hours. Cooked crab should be refrigerated and eaten within 3 days or frozen for longer storage.
Q: Can I eat the crab shell?
No, the shell is inedible except for soft-shell crabs, where the entire crab can be eaten once molted.
Q: What is the safest way to cook Alaska crab?
Steaming or boiling to an internal temperature of 145°F is USDA recommended for safety and optimal texture.
Final Thoughts
Alaska’s summer season offers a bounty of delicious crab options to suit every palate and occasion. From the iconic king crab to lesser-known species like horsehair crab, each type brings unique flavors and textures to the table. By understanding their differences and how to choose the right crab, you can enjoy a memorable and authentic taste of Alaska’s rich seafood heritage all summer long.
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